Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls

Li, C.B.; Chen, Yinji; Xu, Xinglian; Huang, Ming; Hu, Tong

doi:10.1016/j.meatsci.2005.04.035

Cited by 45 publications

(43 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the present study, the pH values in RC were higher than CC. Similar results in pH were reported by Li et al [9] and Hopkins et al [20] . At the end of the chilling process (24 h), the average pH values in the groups was 5.60 (P>0.05).…”

Section: Discussionsupporting

confidence: 91%

“…Reduction in CL and WHC values because of RC is validated by earlier studies [9,23] . In another studies, it was concluded that RC had no effect on WHC and CL [24] .…”

Section: Discussionsupporting

confidence: 71%

“…Rapid chilling (RC) appears more applicable system for extending the shelf life and reducing the evaporative loss of meat [6] . However, compared with conventional chilling regimes, application of RC has a risk of producing tough meat with a high shear force [9] . Therefore, it is important to control the meat temperature in order to improve the tenderness of meat concomitant with RC.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

Kahraman¹,

Issa²,

Bingöl³

et al. 2014

Kafkas Univ Vet Fak Derg

View full text Add to dashboard Cite

The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were randomly allocated immediately prior to slaughter to the two experimental groups which were subjected to four different treatments. In the first group, carcasses were suspended from the Achilles tendon. Right sides (RC/AS; n=10) were rapidly chilled, while the left sides (CC/AS; n=10) were conventionally chilled. In the second group, the carcasses were re-hanged from the pelvic bone. Right sides (RC/PS; n=10) were rapidly chilled whilst the left sides (CC/PS; n=10) were conventionally chilled. Meat quality was evaluated by measuring the water holding capacity (WHC), cooking loss (CL), surface colour and shear force (SF). As a result, CC accelerated the rate of pH decline while RC increased the temperature decline. RC reduced CL and WHC values. PS had no impact on WHC, CL and color of steaks, but decreased the SF values on the 7 th days of post-mortem. In conclusion; PS is a useful method for improving tenderness during storage period and the disadvantageous effect of RC on SF could be equalized by using PS. Keywords: Pelvic suspension, Meat quality, Rapid chilling, Tenderness, Lamb Hızlı Soğutma ve Pelvik Asılmanın Kuzulara Ait Longissimus dorsi Kasındaki Et Kalitesi Üzerine Etkisi ÖzetBu çalışma, aşil tendosundan ve pelvis bölgesinden asma ile birlikte hızlı ve konvansiyonel soğutmanın M. Longissimus dorsi'nin et kalitesi üzerine etkisini incelemek için amaçlanmıştır. Yirmi kuzu karkası, kesimden hemen önce rastgele olarak iki deneysel gruba ayrılmış ve kesim sonrası dört faklı muameleye tabi tutulmuştur. İlk gruptaki karkaslar aşil tendosundan asılmıştır. Sol taraflar konvansiyonel olarak soğutulurken (CC/AS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/AS; n=10). Ikinci gruptaki karkaslar pelvik kemikten tekrar asılmıştır. Sol taraflar konvansiyonel soğutulurken (CC/PS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/PS; n=10). Et kalitesi su tutma kapasitesinin (WHC), pişirme kaybı (CL), yüzey rengi ve kesme kuvvetinin (SF) ile ölçülmesi ile değerlendirilmiştir. Sonuç olarak, RC sıcaklık düşüşünü arttırırken, CC pH düşüş oranını hızlandırmıştır. RC reduced pişirme kaybı ve su tutma kapasitesini azaltmıştır. Pelvik asılmanın su tutma kapasitesi, pişirme kaybı ve bifteğin rengi üzerine hiçbir etkisi yokken, SF değerlerini kesim sonrası yedinci günde azaltmıştır. Sonuç olarak, PS saklama periyodu boyunca yumuşaklığı geliştirmek için kullanışlı bir metoddur ve kesme kuvveti üzerinde RC'nin dezavantajlı etkisi pelvik asılma kullanılarak eşitlenebilir.

show abstract

Section: Discussionsupporting

confidence: 91%

“…Reduction in CL and WHC values because of RC is validated by earlier studies [9,23] . In another studies, it was concluded that RC had no effect on WHC and CL [24] .…”

Section: Discussionsupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

Kahraman¹,

Issa²,

Bingöl³

et al. 2014

Kafkas Univ Vet Fak Derg

View full text Add to dashboard Cite

show abstract

“…Furthermore, the time required to reach the final pH varies depending on the animal species, cooling temperature and cooling rate and level of activity prior to slaughter (Li et al, 2006;Rodbotten, Kubberød, Lea, & Ueland, 2004). Lopes et al (2012) obtained similar values for pH in feedlot Nellore carcasses.…”

Section: Con 10butmentioning

confidence: 94%

<b>Duodenal histology and carcass quality of feedlot cattle supplemented with calcium butyrate and <i>Bacillus subtilis

Moreira¹,

Marques

Guimarães

et al. 2016

Acta Sci. Anim. Sci.

View full text Add to dashboard Cite

ABSTRACT. The experiment was carried out at the Comigo Technology Center, in Rio Verde, State of Goiás, Brazil, with the objective of evaluating the effects of supplementation with calcium butyrate, as a growth promoting agent for the duodenal mucosa and Bacillus subtilis as a probiotic performance enhancer in feedlot cattle. Calcium butyrate (5 and 10 g per animal per day) and Bacillus (10 g per animal per day) were added to a basal diet. There were used 85 Nelore bulls, with average weight of 315 ± 7 kg. The experiment lasted 118 days, including the adaptation period, until slaughter at 30 months of age. Diets were distributed in a completely randomized design with four treatments, where: T1 = control (basal diet); T2 = basal diet + 5 g calcium butyrate; T3 = basal diet + 10 g calcium butyrate and T4 = basal diet + 10 g calcium butyrate + 10 g probiotic with four replications and five to six animals per replication. It was used a forage: concentrate ratio of 30:70, the roughage used was the corn silage. Height and width measurements of intestinal villi were taken, and carcass and meat quality were evaluated. The supplementation of calcium butyrate and Bacillus subtilis positively influenced (p < 0.05) the carcass marbling level and calcium butyrate increased the villus height in the small intestine.Keywords: duodenum, probiotic, ruminants.Histologia duodenal e características de carcaça de bovinos de corte suplementados com butirato de cálcio e Bacillus subtilis RESUMO. Conduziu-se o experimento no Centro Tecnológico Comigo, localizado no município de Rio Verde, Estado de Goiás, Brasil, com o objetivo de avaliar os efeitos da suplementação com butirato de cálcio, como agente promotor de crescimento da mucosa duodenal e com Bacillus subtilis como probiótico melhorador de desempenho em bovinos confinados. Adicionou-se butirato de cálcio (5 e 10 g animal ) em uma ração base. Utilizaram-se 85 bovinos machos inteiros, da raça Nelore, com peso vivo médio inicial de 315 ± 7 kg. O experimento transcorreu num período de 118 dias, incluindo o período de adaptação, até o abate aos 30 meses de idade. As dietas foram distribuídas em delineamento inteiramente casualizado sendo quatro tratamentos: T1 = Controle (ração basal); T2 = ração basal + 5 g de butirato de cálcio; T3 = ração basal + 10 g de butirato de cálcio e T4 = ração basal + 10 g de butirato de cálcio + 10 g de bacillus. Utilizou-se uma relação volumoso: concentrado de 30:70, o volumoso utilizado foi silagem de milho. Foram realizadas mensurações de altura e largura de vilosidade intestinal, avaliação de carcaça e qualidade de carne. A suplementação de butirato de cálcio e bacillus subtilis influenciou positivamente (p < 0,05) o grau marmoreio da carcaça e o butirato de cálcio aumentou a altura de vilosidade do intestino delgado.Palavras-chave: duodeno, probiótico, ruminantes.

show abstract

“…Of the two steaks from each carcass, one was directly used for chemical, thermal, histological, and IMCTs mechnical analyses. The other was used for Warner-Bratzlar shear force (WBSF) measurement (Li et al, 2006). Briefly, The steaks were individually placed inside polyethylene bags and cooked in a water bath at 808C until an internal temperature of 70 C was reached.…”

Section: Samplingmentioning

confidence: 99%

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

Zhou

et al. 2007

Animal

Self Cite

View full text Add to dashboard Cite

This work was designed to study the effects of carcass maturity on meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle from Chinese native Yellow steers. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at 4 days post mortem. In raw meat, intramuscular fat, collagen solubility, mechanical strength and transition temperature of intramuscular connective tissue increased (P , 0.05) with carcass maturity before body maturation, whilst moisture, total collagen, fibre diameter decreased after body maturation. Warner-Bratzlar shear force (WBSF) of cooked meat increased with maturity before body maturation due to the muscle atrophy, and thus the decline of moisture content and the increase of cooking losses. After body maturation, the increase of WBSF was neutralised by the increase of intramuscular fat, the decrease of total collagen and the elongation of sarcomere length.

show abstract

Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls

Cited by 45 publications

References 34 publications

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

<b>Duodenal histology and carcass quality of feedlot cattle supplemented with calcium butyrate and <i>Bacillus subtilis

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

Contact Info

Product

Resources

About